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Sous Chef Restaurant

Job Description:
50-seat casual, full-service, all from scratch, farm to table, neighborhood restaurant serving breakfast, lunch, dinner to open 2nd location.
Responsibilities: Oversee kitchen operations including production, cooking, inventory, quality control, equipment and sanitation.
Lead and cook by example and provide guidance.
Coordinate hiring and training activities for kitchen and back of house employees and manage performance.
Adhere to company recipes, portion specifications and standard preparation procedures and ensure cooks are following standards.
Manage ordering, invoice tracking, prep and cook schedules, food cost, labor cost, and inventory control.
Prepare weekly operational reports.
Closed holidays.
40-50 hours a week.
Qualifications 3+ years' experience in a la-carte, managing kitchen operations and positively directing a small teams' behavior and performance.
Certificate or degree in Culinary Arts preferred.
Servsafe, Food Safety Handler required.
Understanding of P&L's and budgeting.
Ability to work flexible hours, including nights, weekends and holidays.
Company Description The Cameron Craig Group is an executive search firm representing job openings in virtually every industry and job function across the country.
We combine the efforts of over 1200 recruiters throughout the US.
Together, we represent thousands of job openings and enter dozens of new jobs per day.
When you apply online, your information will forward to the recruiters handling those jobs.
If you are a close match, they will contact you to discuss the positions and employers in detail and then work hard to get you interviews ASAP.
All the best in your search!

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